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Baked Macaroni Loaf

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  Unbroken macaroni 8 Ounce (1 Package)
  Salt 1 Tablespoon
  Boiling water 2 Quart
  Chopped green pepper 1 Tablespoon
  Chopped onion 2 Tablespoon
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Chopped pimiento 1 Tablespoon
  Eggs 3 , beaten
  Milk 1 1⁄2 Cup (24 tbs)
  Dry bread crumbs 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Grated american cheese 1⁄2 Pound

Dip ends of macaroni into boiling salted water, slowly pushing rest in as ends become softened.
Cook, uncovered, until tender, about 20 minutes, occasionally lifting up macaroni gently with a fork to prevent sticking.
Drain, rinse with hot water.
Saute pepper, onion, and celery in butter in a saucepan 1 minute.
Stir in pimiento, eggs, milk, crumbs, salt and cheese.
Lay 1/4 of strands of macaroni in lengthwise layers in greased loaf pan 8 1/4 x 4 1/2 x 2 3/4 inches.
Pour in 1/4 of cheese mixture.
Repeat until all ingredients are used.
Bake in moderate oven (325° F.) 1 hour.
Turn out on a platter, serve with piping hot Tomato Sauce.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2837 Calories from Fat 1336

% Daily Value*

Total Fat 150 g230.6%

Saturated Fat 86 g430.1%

Trans Fat 0 g

Cholesterol 1002.5 mg334.2%

Sodium 7859.4 mg327.5%

Total Carbohydrates 252 g84.1%

Dietary Fiber 12.6 g50.6%

Sugars 33.9 g

Protein 121 g242.5%

Vitamin A 107.6% Vitamin C 48.1%

Calcium 215.2% Iron 85.5%

*Based on a 2000 Calorie diet

Baked Macaroni Loaf Recipe